SHIITAKE & ROASTED RED PEPPER PUFF PASTRY TART RECIPE - (4.6/5)
Provided by John_Merillat
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and heat the oven to 400°F. Unfold the pastry sheet on a parchment-lined cookie sheet and score a 3/4-inch border on each side with the tip of a paring knife. Beat the egg in a medium bowl. Brush the border with some of the egg. Prick the rest of the crust all over with a fork and bake until puffed and golden, about 15 minutes. Gently press the center of the pastry to flatten large air pockets. Meanwhile, heat the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the mushrooms, season with 1/2 teaspoon salt, and cook, stirring occasionally, until the edges start to brown, 3 to 5 minutes. Remove from the heat to cool slightly. Add the mushrooms, red peppers, cheese, 1 tablespoon of the tarragon, and 1/2 teaspoon pepper to the remaining beaten egg and gently stir to combine. Spread the mixture over the tart, leaving the border uncovered. Sprinkle the almonds over the vegetables and continue to bake until the cheese is melted and the topping is heated through, about 10 minutes more. Remove from the oven and sprinkle with the remaining 1 teaspoon tarragon. Cool slightly before serving.
CHEF JOHN'S PARTY CHEESE PUFFS RECIPE - (4.8/5)
Provided by á-4084
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Line a baking sheet with a silicone baking mat. Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes. Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese. Bake in the preheated oven until golden and puffed, 15 to 20 minutes.
GOAT'S CHEESE & RED PEPPER TART
There is a little work involved in this, but there is so much satisfaction in bringing it to the table to share with family or friends
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable
Time 1h5m
Number Of Ingredients 9
Steps:
- Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.
- Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.
- Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
- Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat's cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.
- Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.
Nutrition Facts : Calories 471 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.35 milligram of sodium
ROASTED RED PEPPER CHEESE PUFFS
These are as pretty as they are delicious. I came up with this recipe one day when I was planning on making lasagna. Instead, I used some of the ingredients to create these tasty bites. -Kelly Williams, Forked River, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 32 appetizers.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. For filling, mix first seven ingredients and 2 tablespoons Romano cheese. Unfold one pastry sheet; cut into 16 squares. Place 2 tablespoon filling on one half of each square. Brush edges of pastry with milk; fold over to form a rectangle. Seal edges with a fork; place 1 in. apart on a parchment paper-lined baking sheet. Repeat with second pastry sheet and remaining filling., Cut slits in tops. Brush with milk; sprinkle with remaining Romano cheese. Bake until golden brown, 20-22 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 91 calories, Fat 5g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 92mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
CARAMELIZED ONION AND ROASTED RED PEPPER TART
Mmm--what a flavor combo. You can shortcut this by using puff pastry or any other pastry dough, but it will change the nutrition information. Prep time includes both dough risings. Both the onion and pepper mixtures can be prepared a day ahead. From cooking light: CALORIES 192(20% from fat); FAT 4.2g (sat 0.6g,mono 2.6g,poly 0.6g); PROTEIN 5.6g; CHOLESTEROL 0.0mg; CALCIUM 32mg; SODIUM 581mg; FIBER 4.1g; IRON 2mg; CARBOHYDRATE 34.3g
Provided by MarraMamba
Categories Savory Pies
Time P1DT20h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Dough:.
- Dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes.
- Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until bubbly.
- Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
- Topping:.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.
- Remove from heat. Discard thyme sprigs and bay leaves.
- Preheat broiler.
- While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.
- Preheat oven to 425°F.
- Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired.
RED PEPPER AND BOURSIN TARTS
Categories Cheese Bake Cocktail Party Vegetarian Quick & Easy Bell Pepper Winter Phyllo/Puff Pastry Dough Gourmet
Yield Makes 16 hors d'oeuvres
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Cook bell peppers in oil in a large nonstick skillet over moderate heat, stirring, until softened, about 8 minutes, then cool.
- Unfold pastry sheets on a lightly floured surface and cut out an 8-inch round from each. Transfer rounds to a buttered large baking sheet and prick all over with a fork, leaving a 1/2-inch border around edges.
- Spread 2 tablespoons cheese evenly over each round, then scatter with peppers and sprinkle with thyme, kosher salt, and pepper to taste.
- Bake tarts in middle of oven until puffed and golden brown, about 15 minutes, then transfer to a rack to cool slightly.
- Cut each tart into 8 wedges and serve warm.
ROASTED RED PEPPER TART
Perfect for a vegetarian main course. Get ahead...Cook the tart and leave in the tin to cool. When cold, wrap in plastic wrap and freeze for up to a month. To use, thaw overnight in the fridge. Cover loosely with foil and warm through at 350F for 12-15min.
Provided by English_Rose
Categories Savory Pies
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Roll out the pastry on a lightly floured surface, then line a 8in x 1in deep fluted loose-based flan tin.
- Prick all over, cover with greaseproof paper and baking beans and cook for 20min until pale golden. Remove paper and beans.
- Heat the oil in a frying pan. Gently fry the garlic and onion with a splash of cold water for 10-15min until soft and golden.
- Put the cooked onion, both types of pepper, the egg and cream into a food processor with some salt and plenty of freshly ground black pepper. Purée until quite smooth.
- Pour into the pastry case and return to the oven for 30-35min until the filling is just set. Put aside for 15min to cool slightly before serving warm with salad.
Nutrition Facts : Calories 181.9, Fat 13.3, SaturatedFat 4.8, Cholesterol 41, Sodium 618.3, Carbohydrate 13.3, Fiber 1.4, Sugar 0.5, Protein 2.9
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